Directions: |
Directions:DIRECTIONS
Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
Flour your work surface as well as your hands. Use your hands to shape dough into a circle or square. The flour will help it to keep its shape and using your hands to stretch it out seems to make it thinner and crispier - more authentic!
Options for pizza topping:
Quick sauce - pour some tomato 'passata' (tomato in a jar) into a bowl. Mix with a tablespoon of olive oil, salt, pepper, pinch of garlic salt, oregano (optional). This sauce can be cooked for a few minutes or poured and spread directly onto the pizza dough.
Toppings: Pizza can be 'white' which means without tomato sauce. If not using tomato sauce, you can brush olive oil onto the dough, or spread a pesto sauce as a base. Then, simply add toppings such as cheese, artichockes, pepperoni, salami olives etc.
With tomato sauce, add any desired toppings. Be creative!
Don't forget to spread olive oil on the baking sheet so the dough doesn't stick. Bake the pizza at about 425 for 20 minutes or until the bottom is golden brown and crusty. Enjoy! |
This recipe for Easy pizza dough is from